The Charlie Awards is pleased to welcome back the all-star food-reporting team of Jason DeRusha and Joy Summers as hosts of the 2019 Charlie Awards, Sunday, January 27, at the Pantages Theater in Minneapolis

Nominations for the 2019 Charlie Awards were kicked off September 17 at the Big Thrill Factory in Minnetonka. If you weren't able to make it, use this QR code on your phone's camera to nominate your favorites.

To prepare for my two-week trip to Denmark, my daughter, who was going to there to teach for a year, gave me the book, How to Be Danish: A Journey to the Cultural Heart of Denmark. I didn’t open it until after I had spent a week in Copenhagen and was wowed by the food.

As Remy Pettus places the plate of chevre agnolotti with sweet corn, bacon and English peas on the table, the chef and owner of Bardo explains this is the fifth iteration of the pasta dish, an evolution that illustrates his overall approach to running his restaurant in Northeast Minneapolis.

Plan to join us at the kick-off for the Charlie Awards Monday, September 17, at the Big Thrill Factory in Minnetonka, from 4 to 6 p.m.. Have a glass of wine or a beer from Bang Brewing, one of the finalists in last year’s Beverage Innovator category. Missing the MN Fair’s fare? Nosh on cheese curds, mini donuts, pizza (including a special Charlies-inspired pizza) and the obligatory veggie tray.

Monday, September 17 is the first day the Twin Cities food and beverage community can nominate their peers for the 2019 Charlie Awards at the official Charlies kickoff at the Big Thrill Factory in Minnetonka from 4 to 6 p.m.

Join us to kick-off the Charlie Awards season Sept. 17 from 4 to 6 p.m. at the Big Thrill Factory, 17585 MN-7, Minnetonka. Come for the food, the alcoholic beverages and to nominate the 2019 Award finalists-but stay for the bowling. We promise to make the drive worth your time.

“I’m the anti-boil chef,” the charismatic David Fhima told the hungry donors gathered in Perspectives’ Kids Café’s kitchen Monday night (June 27) to watch and learn as he prepared a seafood/rice dish. He’s also anti-olive oil for sautéing and anti-frozen peeled shrimp (the machines they use to de-shell them tend to scrape off a layer that leads to less flavorful shrimp) and also anti-salting food prematurely.

Foodservice News covered the Surly case back in March, but as part of our library of resources for restaurant owners, we wanted to post this thoughtful look at the case by attorney Ansis Viksnins of Monroe Moxness Berg in Minneapolis.